They've sat on the sidelines for long enough – potatoes are a delicious source of starchy carbs, so give them the leading role they deserve in your home-cooked dishes.
Carbs form part of a balanced diet, and potatoes are a brilliant source – unprocessed and naturally gluten-free. Eaten with the skins on, as in our recipes, potatoes are also a source of fibre, and contain an array of essential vitamins and minerals, including potassium. All that and they taste amazing, too. Time to make the not-so-humble spud your new best bud...

Nutritional Info

Each 306g serving contains

Cals480

24%

Fat22.0

31%

Sat Fat6.7

34%

Sugar1.8

2%

Salt0.92

15%

of your reference intake.

Typical energy values per 100g: 657kJ/157kcal.

Ingredients

200g baby new potatoes

50g frozen peas

200g cod

1tsp chopped parsley

40g Cheddar

20g plain flour

1 beaten egg

20g coarse breadcrumbs

2tbsp sunflower oil

mixed salad

Method

Cube 200g baby new potatoes, unpeeled, then boil for 7-8 mins until tender.

Microwave 50g frozen peas and 200g cod, skinned and chopped, in a heatproof bowl for 3mins. Drain. Mix with the potatoes and 1tsp chopped parsley. Divide into 4 balls.

Cut 40g Cheddar into 4 cubes. Push 1 cube into each of the potato balls so it’s encased, then flatten the balls slightly into a chunky fishcake shape. Chill for 20 mins.

Meanwhile, put 20g plain flour, 1 beaten egg and 20g coarse breadcrumbs into 3 separate bowls. Coat each fishcake in the flour, the egg, and then the breadcrumbs.

In a nonstick pan, fry the fishcakes on medium in 2tbsp sunflower oil, for 10 mins, turning every so often. Serve with a mixed salad.